5 May 2020 Sourdough waffles

If you want waffles for breakfast, start the night before with

STEP 1:

1 cup sourdough starter
1-1/2 cup all-purpose flour
1 cup warm water

Measure out 1 cup sourdough starter from your supply.  Stir together (4-5 minutes) with flour and water.  Cover bowl and let proof for 8-12 hours.  It will be ready when it is foamy and full of large bubbles.  It can be used any time after this for about four hours - it may move on into many tiny bubbles, which is an ideal state.

Return 1 cup of sourdough starter to your supply.  You should have about 1-1/2 cups batter.


STEP 2:

2 eggs
2 tsp sugar
1 tsp salt
1/4 cup melted butter
1/4 cup milk

Separate your eggs.  Beat egg yolks lightly and stir into batter.
Stir in sugar and salt.
Stir in melted butter and milk.
Whip egg whites until they form soft peaks.  Fold into batter gently.

Heat waffle iron.  I use about 1/2 cup batter per approx six inch waffle.  You want enough to cover about 2/3 the iron surface before closing the lid - it will spread out to fill the caps, and you don't want enough to squish out and run down the sides.

Bake until golden brown.  This is a waffle that goes well with sweet or savory toppings.